Take it all in…
Today I hope to relax, take some time for myself, go to church, do errands and get ready for a new week. I love when Sundays are lazy!
Here is the hummingbird cupcake cream cheese frosting recipe from yesterday. As an engagement gift, my girlfriends gave me a cupcake kit. To my surprise, there was a booklet that came with the kit. There are tips and recipes just waiting to be made! The hummingbird cupcake caught my eye because of its yummy ingredients. Read on…
Recipe adapted from “cupcake kit”
makes 12 (I made 12 cupcakes and had extra batter, so I made 6 minis – the more the merrier)
1 1/4 c unbleached all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 large egg
1 large egg yolk
1 c sugar *next time will try agave
1/2 c canola oil *used coconut
1 t vanilla extract
1/2 c sour cream
3/4 t cinnamon
1/2 c mashed banana
1/2 c canned crushed pineapple in its own juice, drained *next time won’t use, couldn’t taste
1/2 c pecans, finely chopped.
Directions: Sift flour, baking powder, baking soda, and salt into bowl, set aside. In large bowl, using mixer, beat egg, egg yolk, and sugar until thickened. On low-speed, mix the oil and vanilla until blended. Mix in the sour cream well. Mix in the flour mixture until smooth. Add the cinnamon, banana, pineapple, and pecans. Fill liner 1/3 c of batter. Bake at 350 for 25 min. Cool on wire rack for 10 minutes.
Cream Cheese Frosting
1/2 c unsalted butter, at room temp
6 ounces cream cheese, at room temp
1 t vanilla
3 c powdered sugar *used 1 c – sweet enough!
Directions: In bowl, use mixer on low-speed, beat butter, cream cheese, and vanilla until smooth. Add powdered sugar in increments and mix until smooth.
Today is my Nanny’s birthday. These little jewels were made for her. Although they might not be the healthiest things, (Hey! They have banana and pecans in them) it is her birthday. You are allowed to indulge!